Delmonico steak, pork butt, French macarons (vanilla, ube, salted caramel, milk chocolate, strawberry cheesecake), plain yogurt, maple granola, almond croissant, pastry cigar (cheese, bechamel, & ham), mint chocolate mini-cake, 3 Mexican street corn handpies, a peanut butter s'mores bar, a reese i love you to pieces cookie stack, a chewy ginger cookie stack, and a loaded oatmeal cookie stack.
I will be making Classic Cassoulet next weekend -- I think I can get the duck fat from Whole Foods, and the smoked ham hocks, French country sausage, and duck legs in confit from
Butcher's Alley in Bethesda. I have crab apple verjus from Lindera Farm that I will use (suitably diluted) in place of the white wine.